Okra Recipe- Coconut Cashew Curry – Authentic Indian Bhindi Recipe

Last Updated on 2 months by Neha Deshmukh

Okra Recipe: Coconut Cashew Curry – Authentic Indian Bhindi Recipe

Hey everyone! If you’re anything like me, you’ve probably wrestled with okra – trying to get it just right without ending up with a slimy mess. Well, I’m here to tell you, it is possible! This Coconut Cashew Okra Curry (or Bhindi as we call it in India) is a family favorite, and I’m so excited to share my version with you. It’s a beautiful blend of flavors – creamy, slightly tangy, and wonderfully aromatic. Trust me, once you try this, you’ll be hooked!

Why You’ll Love This Recipe

This isn’t your average okra stir-fry. The coconut and cashew paste creates a rich, luxurious gravy that perfectly complements the slightly earthy flavor of the okra. The tempering of spices adds a wonderful depth, and the kasuri methi (dried fenugreek leaves) gives it that authentic Indian touch. It’s a comforting, flavorful dish that’s surprisingly easy to make. Plus, it’s a great way to enjoy okra even if you’ve been hesitant in the past!

Ingredients

Here’s what you’ll need to create this delicious curry:

• 500 gm okra/ladyfinger
• 3 tbsp oil
• ½ tsp mustard seeds
• ¼ tsp cumin seeds
• 1 tsp urad dal (split black lentils)
• A pinch of asafoetida/hing
• 2 dried chillis
• 1 sprig curry leaves
• 1 medium onion (thinly sliced)
• 1 small pc ginger (grated)
• 2 garlic cloves (grated)
• ½ tsp garam masala powder
• ½ tsp red chilli powder
• ½ tsp turmeric powder
• ½ tsp coriander powder
• 1 large tomato (chopped)
• ½ cup yogurt (beaten)
• 1 tbsp grated coconut
• 6 cashew nuts (soaked)
• ¾ tsp kasuri methi powder
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Okra/Ladyfinger Varieties: There are different types of okra. I prefer the shorter, more tender varieties, but any kind will work. Just be sure to wash and dry them thoroughly.
• Cashew Nuts & Soaking – Importance & Alternatives: Soaking the cashews is key to getting a super smooth paste. I usually soak mine in warm water for at least 30 minutes. If you’re short on time, you can boil them for 10-15 minutes instead. Don’t have cashews? Almonds can work in a pinch, but the flavor will be slightly different.
• Coconut – Fresh vs. Dried: Freshly grated coconut is amazing if you can get it! But unsweetened desiccated coconut works perfectly well too.
• Spices – Regional Variations & Flavor Profiles (Mustard Seeds, Hing): Mustard seeds are a staple in South Indian cooking and add a lovely pop. Asafoetida (hing) has a pungent smell, but it adds a wonderful savory depth. Don’t skip it if you can find it! It’s often used to aid digestion.
• Oil – Choosing the Right Oil for Frying & Tempering: I like to use a neutral oil like vegetable or canola for frying the okra. For the tempering (the spice blend), mustard oil adds a really authentic flavor, but you can use any cooking oil you prefer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and dry your okra really well. Trim the ends and cut them into halves. Sprinkle with a little salt and set aside for about 30 minutes. This helps reduce the sliminess – a little trick my grandmother taught me!
2. While the okra rests, grind the soaked cashews, coconut, and the water they soaked in into a smooth paste. A high-speed blender works best for this.
3. Heat 2 tablespoons of oil in a pan and shallow fry the okra until it’s tender and slightly browned. Don’t overcrowd the pan! Set it aside.
4. In another pan, heat the remaining oil. Once hot, add the mustard seeds. When they splutter, add the cumin seeds, urad dal, hing, dried chillis, and curry leaves. Sauté until everything is fragrant – usually about 30 seconds.
5. Add the sliced onions and fry until they turn golden brown. Then, stir in the grated ginger and garlic and sauté until the raw smell disappears.
6. Now, mix together the garam masala, red chilli powder, turmeric powder, and coriander powder. Add this spice blend to the pan and sauté for about a minute.
7. Add the chopped tomatoes and cook until they soften and the oil starts to separate from the mixture.
8. Stir in the cashew-coconut paste and cook for another minute.
9. Add the beaten yogurt and salt. Simmer for about 5 minutes, stirring occasionally, until the gravy thickens slightly.
10. Gently mix in the fried okra and cook for another 5 minutes, allowing the flavors to meld together.
11. Finally, sprinkle with kasuri methi and combine.

And that’s it! Your Coconut Cashew Okra Curry is ready to enjoy.

Expert Tips

• Don’t skip the salt on the okra! It really does help with the sliminess.
• Be careful not to burn the spices when tempering. Keep the heat on medium and stir constantly.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply substitute the yogurt with coconut yogurt or cashew cream.
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment (Mild, Medium, Hot): Adjust the amount of red chilli powder to your liking. For a milder curry, use ¼ tsp. For a spicier kick, add up to 1 tsp.
• Regional Variations (e.g., Punjabi, Gujarati): In Punjabi cuisine, you might add a touch of amchur (dried mango powder) for tanginess. Gujarati versions often include a little sugar.
• Festival Adaptations (Janmashtami, Onam): This curry is often made during festivals like Janmashtami and Onam as part of a larger feast.

Serving Suggestions

This okra curry is fantastic with a side of fluffy basmati rice or warm rotis. A simple dal (lentil soup) and a cooling raita (yogurt dip) make a complete and satisfying meal.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s tackle some common questions:

• How can I prevent the okra from becoming too slimy? Salting the okra and letting it sit for 30 minutes is the biggest help. Also, don’t overcook it!
• Can I use frozen okra in this recipe? Yes, you can! Just thaw it completely and pat it dry before frying.
• What is asafoetida (hing) and can I skip it? Asafoetida has a unique, pungent flavor that adds depth to Indian dishes. If you can’t find it, you can skip it, but the flavor won’t be quite the same.
• Can I make this curry ahead of time? Yes, you can! The flavors actually develop even more overnight.
• What is the best way to soak the cashews for a smooth paste? Warm water works best and speeds up the process.
• Can I adjust the tanginess of the curry? Absolutely! Add a squeeze of lemon or lime juice at the end for extra tang.
• What side dishes complement this okra curry best? Rice, roti, dal, and raita are all excellent choices!

Enjoy! I hope this recipe brings a little bit of Indian sunshine to your kitchen. Let me know how it turns out in the comments below!